Lemon Blossom Cookie Balls Recipes

LEMON BLOSSOM COOKIE BALLS

Steps:

• Mix cream cheese, cookie crumbs and zest until blended.
• Shape into 40 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Fit tubes of icings with star tip; use to pipe small flower onto top of each ball. Gently press nonpareil into center of each.
• Refrigerate 1 hour or until firm.

MEXICAN WEDDING COOKIES (RUSSIAN TEA CAKES)

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, cream the butter and vanilla until smooth and creamy, about 2-3 minutes.
• In a separate mixing bowl, mix together the flour, powdered sugar and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined. Mix in the chopped pecans. Place the dough in the refrigerator for 15 minutes.
• Remove the dough from the fridge. Scoop out dough and roll it out into 1-inch balls. Place the cookie dough on the prepared baking sheet. They don't expand so they don't need a lot of space in between them.
• Bake for 10 to 12 minutes or until lightly browned on the bottom. Remove from the oven and wait just until they are cool enough to handle but still warm. Roll them in powdered sugar and transfer them to a separate plate. Wait until cool, then roll them in powdered sugar once again to generously coat.
• When completely cool, you can store them in an airtight container.

LEMON SNOWBALLS COOKIE

Steps:

• In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.

LEMON BLOSSOM COOKIES

Steps:

• 1. Preheat oven to 350 degree
• 2. In a large mixing bowl, beat margarine or butter and sugar until fluffy. Add lemon juice; beat well. Gradually add flour; mix well. Chill 2 hours.
• 3. Shape into 1 - in balls; roll in nuts if desired. Place 1 inch apart on greased baking sheet. Press thumb in center of each ball; fill with preserves.
• 4. Bake 14 to 16 minutes or until lightly browned.

LEMON BLOSSOM COOKIES

Steps:

• 1. Preheat oven to 350*
• 2. In large mixer bowl, beat butter and sugar until fluffy. Add ReaLemon juice; beat well. Gradually add flour, mix well. CHILL 2 hrs.
• 3. Shape into 1" balls. Place 1" apart on greased baking sheets. Press thumb in center of each ball, fill with jam.
• 4. Bake 14 to 16 minutes or until lightly browned. Makes 6 dozen! Tip: Put bowl of cookie dough back in fridge between baking batches, if dough gets to room temperature, the cookies spread too much.

GLAZED LEMON COOKIES

Steps:

• In a large bowl, combine butter and sugar. Mix well with an electric mixer until creamy and combined. Add in lemon juice and mix again.
• In a separate bowl, stir together (with a spoon) the dry ingredients: flour, baking powder, baking soda, and salt. Add this flour mixture to the butter mixture and beat with an electric mixer until well incorporated and a dough forms. Cover or wrap the dough and refrigerate for an hour.
• Roll out dough to a 1/4-inch thickness on a floured surface. Cut with a small circle cutter (I used 1.5-inch). Place cookies on ungreased baking sheets and bake at 400 for about 8 minutes. Remove to cool.

LEMON COOKIE BALLS

Steps:

• In food Processor; thoroughly grind cookies.
• Mix room temperature cream cheese with cookies crumbs.
• Roll into 1 in balls, place on wax paper and refrigerate for about 10 minute.
• Meanwhile, melt almond bark on double boiler or in microwave (reserving a few chunks for decorating purposes)
• Once bark is melted, roll cookie balls until coated and place on wax paper.
• Melt remaining pieces of bark, mix in four to five drops of the yellow food coloring.
• Use a spoon or other utensil to create decorative yellow stripes across the top of the cookie balls.
• Keep refrigerated until ready to serve!

LEMON BLOSSOM COOKIES

Steps:

• Grease cookies sheets. Cream butter and sugar. Add juice, beat well. Gradually add flour. Mix well, and chill for 2 hours. Preheat oven to 350℉ (180℃). Shape dough into 1¼ inch balls, roll in nuts. Place one inch apart on cookie sheets. Press thumb in center of each ball, fill with preserves or pecans. Bake for 14 to 16 minutes, or until lightly browned.